ROASTED BRUSSELS SPROUTS WITH CHILI CARAMEL

ROASTED BRUSSELS SPROUTS WITH CHILI CARAMEL image

Yield 6-8 people

Number Of Ingredients 11

Chili Caramel: This makes a little less than one cup so enough for now and some for later
200g (7 ounces) palm sugar
¾ cup water
3 large red chilies- sliced into thin rounds, with seeds
30g (2 Tablespoons) fresh lime juice
30g (2 tablespoons) fish sauce (can substitute soy sauce)
1/2 bunch cilantro, finely minced- stems and all
1 Tablespoon white miso
2 lbs Brussels sprouts
½ cup Olive oil
2 teaspoons salt

Steps:

Preheat your oven to 400 FOR THE CHILI CARAMEL: Combine the chili, lime juice and fish sauce in a bowl and set aside Place the palm sugar and water into pot, place on high heat and bring it up to a boil. Lower the temperature slightly and simmer until a dark caramel is achieved- caramel should be at 310 degrees Fahrenheit. Add the chili, lime juice and fish sauce Simmer for a few minutes to dissolve the caramel. Remove from the heat. At this point you can store this sauce at room temperature indefinitely. When you are ready to finish the sauce add in the miso, chopped cilantro and reseason with fish sauce and lime juice to adjust sweet/salty taste if needed. FOR THE BRUSSELS SPROUTS: Cut the Brussels sprouts in quarters lengthwise and remove any dark outer leaves (these tend to be tough and bitter) Place the Brussels sprouts in a bowl and toss with a good amount of olive oil and season with salt Place the sprouts, cut side down, on a baking sheet lined with parchment paper and put into the oven and bake for 8-10 minutes. The outer leaves should get quite dark brown -- this is good! Put the Brussels sprouts in a mixing bowl, add some chili caramel, and toss to coat the sprouts. Place the roasted sprouts in a serving vessel and serve immediately.